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Crempog (Welsh Pancakes)

Crempog (Welsh Pancake) is a classic Cymric (Welsh) recipe for a thick pancake leavened with baking soda that's typically served for breakfast. The full recipe is presented here and I hope you enjoy this classic Welsh version of Welsh Pancakes (Crempog).

prep time

15 minutes

cook time

40 minutes

Total Time:

55 minutes

Additional Time:

(+1 hour resting)

Makes:

Rating:

Tags : Milk Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae crempogau Cymreig — Crempog yn sengl — yn wahanol i’r ‘crepe’ Prydeinig traddodiadol sy’n cael ei fwyta fel arfer ar Ddiwrnod Crempog. Mae crempogau'n fwy trwchus ac wedi codi ychydig a'u paratoi ar radell. O leiaf dyna'r achos yn Ne Cymru. Yn y Gogledd mae crempogau tebyg i grepe yn tueddu i gael eu gweini'n fwy cyffredin. Ond maen nhw'n dal i gael eu galw'n 'crempog'. Felly byddwch yn ofalus i beidio â chyffredinoli. Gellir dod o hyd i'r holl wahanol fathau o grempogau a weinir yn draddodiadol yng Nghymru ar y wefan hon.

Cynhwysion:

55g o fenyn
450ml llaeth enwyn cynnes
275g blawd plaen
75g siwgr
1 llwy de o soda pobi
1/2 llwy de o halen
1 llwy fwrdd o finegr
2 wy, wedi'i guro'n dda

Dull:

Trowch y menyn i fewn i'r llaeth enwyn cynnes nes ei fod wedi toddi. Arllwyswch y llaeth a'r menyn yn raddol i'r blawd a'i guro'n dda. Gadewch y gymysgedd i sefyll am o leiaf 30 munud (ond ychydig oriau os yn bosib). Trowch y siwgr, soda pobi, halen a finegr i'r wyau wedi'u curo. Arllwyswch y cymysgedd hwn i'r cymysgedd blawd a llaeth a'i guro'n dda i ffurfio cytew llyfn. Irwch radell neu garreg bobi yn dda cyn ei gynhesu. Gollyngwch y cytew, 2 lwy fwrdd ar y tro ar y radell poeth a'i bobi dros wres cymedrol nes ei fod yn frown euraidd ar y ddwy ochr, yna trosglwyddwch i bopty isel i gadw'n gynnes. Parhewch nes fod y cytew i gyd wedi ei goginio. Taenwch fenyn ar bob crempog a'u bwyta tra'n gynnes.

English Translation

Welsh pancakes — Crempog (Crempogau in the plural) — are different to the traditional British ‘crepe’ normally eaten on Pancake Day. The pancakes are thicker and slightly risen and cooked on a griddle. At least that's the case in South Wales. In the North crepe-style pancakes tend to be more commonly served. But they are still called 'crempog'. So be careful not to make generalizations. All the different styles of pancakes traditionally served in Wales can be found on this site.

Ingredients:

55g (2 oz) butter
450ml (1 4/5 cups) warm buttermilk
275g (10 oz) plain (all-purpose) flour
75g (3 oz) sugar
1 tsp bicarbonate of soda
1/2 tsp salt
1 tbsp vinegar
2 eggs, well beaten

Method:

Stir the butter into the warmed buttermilk until melted. Gradually pour the milk and butter into the flour and beat well. Leave the mixture to stand (for a few hours if possible)for at least 30 minutes.

Stir the sugar, bicarbonate of soda, salt and vinegar into the beaten eggs. Pour this mixture into the flour and milk mixture and beat well to form a smooth batter.

Heavily grease a griddle or bakestone and heat. Drop the batter, a 2 tablespoons at a time onto the heated griddle and bake over a moderate heat until golden brown on both sides, then keep warm. Continue until all the batter is used up.

Spread butter on each pancake and eat while warm.